Last Hurrah

by Anne Bennett on August 29, 2009

Labor Day is summer’s curtain call, the last official celebration before fall sets in and the Christmas ads begin airing on TV (written with exasperated tongue in cheek). Since many of us will be grilling for family and friends, here’s a simple marinade that works on meat, chicken, fish and/or vegetables. You can also use it to baste food as it cooks.

I marinated beef tenderloin, chicken breasts and shrimp. Before cooking the meats I grilled red and yellow peppers and set them aside under foil. Then I put the beef on the grill, and when I turned it after about 7 minutes, I added the chicken. When I turned the chicken I added the shrimp.

marinade¼ cup fresh lemon juice
½ tsp hot pepper flakes
½ tsp black pepper
½ tsp kosher salt, or to taste
4 strips of lemon zest
3 cloves garlic,  minced
2 T. chopped fresh parsley
2 T. chopped fresh basil
1/4 cup extra-virgin olive oil

mixed-grill

When everything was cooked, I sliced the beef and chicken and placed it on a platter with the peppers and shrimp.

Since I’m a bachelorette this week, I invited girlfriends Vicki, Lisa and Connie for dinner and cooked one tenderloin, two chicken breasts and 1/2 lb. of shrimp. Placing it all on one platter allowed everyone to sample a bit of each.

If you’ve still got access to heirloom tomatoes, go for it. They won’t be around much longer.


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Clara August 31, 2009 at 8:17 am

Keep the marinade/rub recipes coming! We’re trying this and the Chili-Rubbed Turkey Breast this week.

Also – what should we be doing to prepare for a fall/winter without all kinds of great produce in season?

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